One of my favorite things about summer is the crisp, fresh, and delicious foods we New Englanders are finally surrounded by. This summer salad is a bit of a riff off of ceviche with the exception of the fact that I cooked the shrimp. It combines fresh vegetables, like peppers and onions, with fresh fruits, like avocado and pineapple, with seasoned chili-seasoned shrimp for a refreshing and simple dish. What really added depth and outstanding flavor to this dish was the addition of Serrano Honey Balsamic Vinegar from The Branch Olive Oil Company in Peabody, MA. In addition to the acid of the vinegar, this balsamic brings with it the sweetness of honey and just a little heat from the serrano chiles. It’s the finisher that really makes this dish pop. If you have a cookout coming up and want to bring something that really stands out and is completely different, this is the dish to go with.

Ingredients:

• 1 whole avocado
• 12-15 shrimp (size 16/20), rinsed and tails removed
• 1/4 of a red onion, finely chopped
• 1 orange bell pepper, diced
• 3/4 cup fresh or frozen pineapple, diced
• 1.25 oz The Branch Serrano Honey Balsamic
• Chili powder
• Garlic powder
• 1/2 lime
• Salt
• Pepper
• 1/4 cup cilantro, finely chopped
• 1 tbsp EVOO or EV, cold-pressed, unrefined coconut oil

Instructions:

1. In a skillet, heat about 1 tbsp olive oil or coconut oil over medium-low heat. Sprinkle both sides of the shrimp with chili powder, garlic powder, salt and pepper to taste. Place shrimp in the pan and cook 2-3 minutes on each side until firm and cooked through. Remove from heat and set aside to cool completely.
2. While the shrimp is cooling, begin prepping the chopped fruits and vegetables for the dish and combine them in a large bowl with the chopped cilantro.
3. Once the shrimp is cooled, cut it into small pieces and add it to the bowl. Add the balsamic vinegar and a squeeze of lime juice. Stir to coat everything.
4. Cover and place the mixture in the fridge for at least 30 minutes before serving.

This dish is great to eat on its own or you could serve it in lettuce wraps, with tortilla chips, or over cooled rice or quinoa. I served mine over brown rice with a side of roasted broccoli as shown below.

If you haven’t been to The Branch yet, I highly recommend you check them out. If you go in person, you can taste pretty much everything in the store and the employees there are super helpful. If you order online, they offer free shipping which is awesome, needless to say.